Squash SuccotashSubmitted by: TRIMDOCTOR
IntroductionFresh tasting and filling we eat accompanied by deviled eggs or a quick scrambled egg or simple omelette. Fresh tasting and filling we eat accompanied by deviled eggs or a quick scrambled egg or simple omelette.
Zuchhini squash, cut into 1/8-1/4 inch thin rounds, 2 cups (or 1 squash)
Yellow squash, cut the same way, 1.5 cups (or 1 squash)
10 cherry tomatoes (or half the pint container) sliced in half
Medium onion, sliced thinly for faster cooking
Olive oil, 1/5 tbsp
Balsalmic vinegar, 1 tbsp
Optional brussels sprouts, 8-10, sliced in half
Butter, 2 Tbsp
Parmesan Cheese, grated, 2 Tbsp
Optional brussels sprouts should be added after the zucchini has browned.
Number of Servings: 2
Recipe submitted by SparkPeople user CSHANAHAN20.